Seedless Blackberry Jam Recipe (Low Sugar No Pectin)

Last updated on March 18th, 2025 at 10:49 pm

Blackberry jam is the quintessential taste of summer you can enjoy all year long. Homemade jam is perfect for spreading on toast, dolloping onto yogurt, or adding a burst of flavor to desserts. While store-bought options are convenient, making your own homemade jam allows you to control the amount of sugar and customize it to suit your dietary needs. Seedless blackberry jam with minimal sugar and no added pectin is easier than you think. I'll show you the easy way to remove those pesky seeds and use apples as a natural pectin for this homemade blackberry jam recipe.

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Taking the time to remove the blackberry seeds from the fresh berries is what sets this recipe apart. Seedless jam offers a smoother texture and enhances the overall aesthetic appeal of the jam. Typically in years past we have visited our local U-pick fruit farm and gone blackberry picking. We prefer to pick thornless blackberries right off the vine, however, we now have berries right in our backyard. Strawberries, blackberries, raspberries, and boysenberries, and hope to be able to pick our fruit this year for the first time to make jam.

We love having garden salsa, tomato sauce, and spaghetti sauce from garden fresh tomatoes, as well as Low-Sugar No-Pectin Apricot Jam. The tool that really makes it all as fast and as easy as possible is a Food Mill. It's a multipurpose kitchen tool for a modern homesteader and home canner that I can not live without. This food mill is perfect for processing large batches of fruits and vegetables. It's great for making homemade jam recipes, preserves, tomato products, purees, and salsas.

Jump to:

• Ingredients:
• Equipment
• Instructions
• Choosing the Best Blackberries for Jam-Making
• Perform The Jell Test
• Tips 
• What To Serve With Blackberry Jam
• Fruits With High Pectin
• Low Or No Sugar Jam
• Resources
• Seedless Blackberry Jam Recipe (Low Sugar No Pectin)

Ingredients:

• Fresh blackberries
• Organic cane sugar or sugar alternatives like honey or maple syrup
• Lime or Lemon Juice
• Grated Granny Smith Apples

Equipment

• Food Mill (This is my favorite multi-purpose food mill)
• Large stockpot or Dutch Oven
• Wooden spoon
• Canning Jars (4oz or 8oz. jelly jars and lids)
• Canning tools (funnel, jar lifter, magnet etc.)

Instructions

1. Begin by preparing your canning jars, lids, rings, and water bath canner.
2. Preparation of blackberries: Rinse the blackberries under cold water and remove any stems, leaves, or debris.
3. Place a few cups of blackberries in the hopper of the food mill at a time and run them through to remove the seeds.
4. Place the blackberry puree in a large stock pot on the stove over medium heat.
5. Add to the pot, sugar and lime juice and stir to dissolve.
6. Add the grated apple and stir to combine the ingredients.
7. Reduce to low-medium heat, stirring occasionally until the mixture thickens.
8. Test for doneness. (see more instructions below)
9. Carefully ladle the hot jam into prepared and sterilized hot jars, leave ¼" headspace at the top, and remove air bubbles.
10. Wipe the rim of each jar with a damp towel before placing the lid and ring on top finger-tight.
11. Carefully place the jars in the prepared water bath canner and process for 10 minutes. (1,000 feet or below sea level)
12. Remove the canner lid turn off the heat and wait 5 minutes before removing the jars to a towel to cool.
13. All the jars to cool undisturbed for 24 hours.
14. After 24 hours check the lids by pressing each one to make sure there is no movement.
15. Store any unsealed jars in the fridge and use within 7 days.
16. Label and date each jar and store them in a cool dark place for up to 12 months.

Choosing the Best Blackberries for Jam-Making

By selecting the best blackberries for jam making, you'll ensure that your homemade seedless blackberry jam is bursting with fresh, vibrant flavor. Whether you pick them yourself at a local farm or purchase them from a farmers' market or grocery store, high-quality blackberries are the key to delicious homemade jam. Blackberries are available in various varieties, each with its own flavor profile and characteristics. When selecting blackberries for jam-making, it's important to choose ones that are ripe, flavorful, and well-suited for preserving. Here are some tips for choosing the best blackberries:

1. Freshness: Look for blackberries that are plump, firm, and brightly colored. Avoid berries that are overly soft, mushy, or discolored, as they may be past their prime.
2. Sweetness: The best blackberries for jam-making are those that are sweet and flavorful. Taste a few berries before purchasing to ensure they have the desired level of sweetness. Ripe blackberries should have a perfect balance of sweetness and tartness.
3. Aroma: Aromatic blackberries indicate ripeness and flavor. Choose berries that have a sweet, fragrant aroma, as this is a sign that they are fully ripe and bursting with flavor.
4. Variety: Different blackberry varieties offer unique flavor profiles and characteristics. Some varieties are sweeter, while others may have a more intense tartness. Experiment with different varieties to find the ones that best suit your taste preferences and jam-making goals.
5. Local and Seasonal: Whenever possible, choose locally grown or wild blackberries that are in season. Local blackberries are typically fresher, more flavorful, and may offer a greater variety of options than those that have been shipped long distances. 

Perform The Jell Test

1. Chill a Plate: Before you start cooking the jam, place a small plate or saucer in the freezer to chill. This plate will be used to test the jam later.
2. Cook the Jam: As you cook the jam mixture over medium heat, the fruit will soften, and the mixture will start to thicken as the water content evaporates. Stir the mixture occasionally to prevent sticking and ensure even cooking.
3. Check for Gel Stage: After the jam has been cooking for a while and appears to have thickened, it's time to perform the jell test. To do this, remove the chilled plate from the freezer and place a small spoonful of the hot jam on the cold plate.
4. Observe the Texture: Allow the spoonful of jam to cool for a minute or two on the plate. Then, gently push the edge of the jam with your finger. If the surface wrinkles and holds its shape rather than immediately flowing back together, it has reached the setting point.
5. Adjust Cooking Time: If the jam hasn't reached the desired consistency, continue cooking it for a few more minutes and repeat the jell test until the desired texture is achieved. Be careful not to overcook the jam, as it can become too thick and lose its fresh fruit flavor.
6. Remove from Heat: Once the jam has reached the gel stage, remove it from the heat immediately to prevent overcooking.

Tips 

• Adjust sweetness levels according to your taste preferences by adding more or less sugar.
• Use fresh local fruit when possible but not overly ripe fruit.
• Frozen blackberries can be used as long as they are fully thawed and at room temperature before making jam.
• The more sugar you use, the quicker the jam will gel and the more jam you will yield. The less sugar used will result in a smaller yield.
• If you prefer not to make shelf-stable jam you can make blackberry freezer jam by storing it in freezer-safe containers for 9-12 months.
• If you don't yet have a food mill you could mash up the berries with a potato masher and press them through a fine mesh strainer instead.
• Use a large pot with a heavy bottom or an enameled crock so that the heat is distributed evenly and the jam does not burn and stick to the bottom of the pot.

What To Serve With Blackberry Jam

Get creative with your seedless blackberry jam

• Pastry Filling- we love the tartness in homemade pop tarts and toaster strudels.
• Ice Cream Topping- a delicious way to add sweetness, tanginess, and fruity flavor to your favorite frozen treat. 
• Toast or Bread: Spread blackberry jam on toast, bagels, English muffins, or freshly baked bread for a classic and satisfying breakfast or snack.
• Pancakes or Waffles: Use blackberry jam as a topping for fluffy pancakes or crispy waffles, either on its own or alongside syrup or whipped cream for extra indulgence.
• Yogurt: Swirl blackberry jam into plain or vanilla yogurt for a burst of fruity flavor and natural sweetness. Add granola or nuts for added texture and crunch.
• Cheese: Pair blackberry jam with a variety of cheeses, such as brie, goat cheese, or cream cheese, for a delightful sweet and savory combination. Serve on crackers or crusty bread for an elegant appetizer or cheese platter.
• Oatmeal or Porridge: Stir blackberry jam into a warm bowl of oatmeal or porridge for a delicious and comforting breakfast option. Add sliced bananas, nuts, or coconut flakes for extra flavor and nutrition.
• Desserts: Use blackberry jam as a filling for cakes, cupcakes, thumbprint cookies, or pastry tarts. It adds a burst of fruity flavor and vibrant color to your favorite baked treats.
• Meats: Use blackberry jam as a glaze or sauce for grilled or roasted meats, such as chicken, pork, or lamb. 
• Salad Dressing: Mix blackberry jam with balsamic vinegar, olive oil, and Dijon mustard to create a flavorful dressing for salads.
• Sandwiches: Spread blackberry jam on sandwiches for a sweet and savory flavor combination. Pair it with peanut butter, almond butter, or cream cheese.

Fruits With High Pectin

A few things to consider when using pectin from fruits like apples or lemons. They both naturally contain high amounts of pectin and do little to alter the flavor of the recipe when prepared correctly. Pectin was not used by my great-grandmother's generation so why not keep it simple and also keep the cost down when stocking your pantry?

Several fruits are naturally high in pectin, a soluble fiber that helps thicken jams, jellies, and preserves. Here are some fruits that are particularly rich in pectin:

1. Apples: Granny Smith, Bramley, and other tart apple varieties are high in pectin. Apple skins, cores, and seeds contain the highest concentration of pectin, so using these parts when making jams or jellies can increase the pectin content.
2. Citrus Fruits: Oranges, lemons, limes, and grapefruits are rich in pectin, especially in their peels and membranes. Citrus zest and pith (the white part of the peel) contain significant amounts of pectin, making them useful for thickening preserves.
3. Quinces: Quinces are a fruit closely related to apples and pears, and they are exceptionally high in pectin. They are commonly used in jams and jellies for their natural thickening properties.
4. Blackberries: While blackberries are not as high in pectin as some other fruits, they still contain a moderate amount, particularly when they are slightly underripe. Combining blackberries with high-pectin fruits or adding lemon juice can help improve their gelling ability in jams and jellies.
5. Raspberries: Similar to blackberries, raspberries contain a moderate amount of pectin. Using slightly underripe raspberries or combining them with higher-pectin fruits can help achieve a firmer set in preserves.
6. Currants: Both red and black currants are naturally high in pectin, making them excellent choices for jams and jellies. Their tart flavor pairs well with sweeter fruits and adds complexity to preserves.
7. Crabapples: Crabapples are small, tart apples that are exceptionally high in pectin. While they are not typically eaten raw due to their sour taste, they are prized for making jams, jellies, and sauces.

Low Or No Sugar Jam

Keep in mind when using an old-fashioned recipe like this you won't yield as much jam with a no-sugar or low-sugar recipe because you are not adding much in volume other than the fruit. Also when you're not adding a 5lb bag of sugar to your recipe you will have a more tart-tasting jam. Fortunately for me, my family prefers tart to overly sweet.

You can read more about how to make your own homemade pectin here. 

Resources

When in doubt always refer to the National Center for Home Food Preservation website, it is a great resource for food safety. 

Ball Book Of Home Canning

USDA's Complete Guide to Home Canning

Ball Home Canning 101